CSA Week #6 (2013)

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This week:

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I selected:

red leaf lettuce
green beans
scallions
zucchini
yellow summer squash
garlic
bok choy
kale

Here it is all cleaned and divided. I tipped, tailed and blanched the green beans (2:30), cooled and vacuum sealed. The kale is stemmed, cut and washed. The lettuce for salads is cut, washed and vacuum sealed.


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I used some of the lettuce to make an excellent tomato and mozzarella salad.

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I tried and failed to make kale chips.

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I used the yellow squash to make pasta with Italian sausage, summer squash and marinara sauce.

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I used the bok choy to make veggie and tempeh stir-fry with spicy garlic sauce.

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I used half of the zucchini for fried zucchini.

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And the other half for Grilled veggies and bread.

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I was away frequently last week so I didn't get a chance to consume everything. I froze the green beans that I previously blanched and vacuum sealed.


Last week: CSA Week #5
Next week: CSA Week #7